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APR 24 1395 









August, 1925 Circular No. 300 


i: | UNIVERSITY OF ILLINOIS 
es i AGRICULTURAL COLLEGE AND EXPERIMENT STATION 





The Organization and Direction of Girls’ 
4-H Clubs in Food Projects 


By Grace B. ArMsTRONG 


ANp NATHALIE VASOLD 


URBANA, ILLINOIS 


CONTENTS 


PAGE 

I, 44H CLUB ORGANIZATION? 2.00 0. 2.2) cos cee «ec 3 
EssenTIALS FOR SuccessFuL Crus ORGANIZATION.....+.... 5 sien 3 
REQUIREMENTS FOR MEMBERSHIP........./ 00005: 0ec0s+ces se 0 6 tne 3 

A Sranparp ACHIEVEMENT CLUB... . si. <.s4 000006 sau os 9 oe 4 
RECORDS 35.6.0 Su) Vitis 9 is eee a ee lee oe be oa ee 4 
InpIvIDUAL AND [eAM DEMONSTRATIONS... cose eeu aoe . he ose ee f 
Jupcine tHe Finiseep Propucrs «....5.5 ny Be es eee ee 5 

EEX HIBITS. jigs cs. Os 6 his se Seo 5 sis ne wgoes te ee Se 6 

Fin at: ReEPortse% . 0% cc a. 66 aca 6 oo area eels oh re sac 7 
Crus’ CHAMPIONS 44 2'54.65 os vis wd slo se aie 9: 0 Sete Oe cook 7 
ACHIEVEMENT (DAY in sicc's ols kB oe ce es eit ee «oe ee 7 
Crus Ping’ sai salacsoin ne e a... 8 
Crus’ MEETINGS. i. 20 os ca eae feds cee coe at 
‘Tre: First Crus MEETING 45 cesses 2 a ee eee i 9 
PLANNING THE ProGRAM OF MEETINGS... 5.0.57... 000 ee aoe eee : 9 

A Typicat Procram or MEETINGS........ Pe rr re eed 

ILe SUGGESTIONS FOR, LEADURSe. 7 ooo oS ocala ele ae Ree AG 
ARRANGEMENTS FOR Crus MEETINGS: .)...¢.2...22.0. 0 oy eee Besos AE, | 
SECURING INTEREST AND COOPERATION........... Ss a Jat ee ee 4 
CSROUP?.L FACHING aoe ae oon ee ie oe hve ob aes Ue ee ars 3 gree ot 
SUBJECT MATTER PRESENTATION: » «01-20. fee AP ee A sae le 
CSROUP AW ORKws oe canes ate Pr et Ge Jee eee 15 
HOME: WORK? stsic.tees ov OS Mees On co eee (ba a ee 15 
RECREATION « oi000 5 seb oS cog aces op bc acs Ceile ne ele ee ee 16 

IIT 2FOODtPROJECTS 7k eee eee ee, 2 ita ie ih 
Meat. PLANNING AND PREPARATION: <.-a. ++. 5-0 caus ss «5 eee eee eh 
Breap MAKING} és sce dw a soc Se me else ein wn a oueislele bas oles cna na 21 
BAKING? 24 ae ha ipignde TR ie 3 ed dew SOR os le ev oe ie ee ee 
Foop PRESERVATION Jos ope c's he dle das osteis « lose ee oe er 


LIST, OF LITERATURE AVAILABLE. 2.2.3: So: ee. - , eee eet 


The Organization and Direction of Girls’ 
4-H Clubs in Food Projects 


By Grace B. Armstronc, Specialist in Foods and Nutrition, and Naruarie Vaso.p, 
Specialist in Junior Club Work, Home Economics Extension Service 


This circular has been prepared for local leaders of food clubs. 
The material is divided into three parts: first, 4-H club organization; 
second, suggestions for leaders; third, food projects. The first part 
contains the necessary detailed information for organizing the club 
group. The second part presents some of the problems frequently met 
in conducting a food club and offers’ suggestions for their solution. 
The third part gives the purpose, the minimum requirements, and sug- 
gested topics for discussion for the meal planning and preparation, bread, 
baking, and food preservation clubs. All programs of meeting should 
be planned from these suggestions, with emphasis on food selection in 
relation to health, which is the theme of all 4-H club work in foods. 

This circular is supplemented by the Meal Planning and Prepara- 
tion, Bread, and Baking Manuals, which are arranged for the use of 
club members. 


I. 4-H CLUB ORGANIZATION 
ESSENTIALS FOR SUCCESSFUL CLUB ORGANIZATION 


Before a girls’ 4-H club can be successfully organized in a com- 
munity there must be— 


1. A local leader or leaders. These women must be interested in the work of the 
project, interested in working with girls, and eager to uphold 4-H club standards and 
ideals. 

2. At least five girls of club age who wish to become members. 

3. Enough interest to secure cooperation between the parents and the girls, so 
that the members may do their club work successfully. 


REQUIREMENTS FOR MEMBERSHIP 


Members enrolling must— 

. Be between the ages of 12 and 20 inclusive. 

. Attend meetings. 

. Keep records. 

. Complete the minimum requirements of the project. 

. Make an exhibit. 

. Hand in a complete record book to the local or county leader. 


OWm & DH DO eS 


When the above requirements have been met, and a copy of the 
club’s program for the year has been approved by the specialist in girls’ 
4-H club work, a standard club charter will be issued. 


p 3393 


4 | Crrcutar No. 300 [ August, 


Application to be recognized as a standard club must be made 
each succeeding year in the same manner, together with the statement 
that the club already has a charter. 


A Standard Achievement Club 


1. Must be a standard club. 

2. Must hold at least six regular meetings during the club year. The secretary 
must keep detailed records of these meetings. 

3. Must hold at least one exhibit during the club year. 

4. Must have a demonstration or judging team which gives at least one public 
demonstration in the home community. 

5. At least 60 percent of its members must complete the work and hand in 
record books to local or county leaders. 

6. Must hold an Achievement Day at the close of the club year. 

When the above requirements have been met, the club is eligible 
for a gold standard achievement seal (see application blank, page 27, 
Secretary’s Record Book), which will be awarded by the specialist in 
girls’ 4-H club work. 


RECORDS 


Each girl should understand just what is required in her record 
book when she begins the work of the project. If the leader explains 
this record in detail at the first meeting, time will be saved later. At 
each meeting the leader should inspect the record book of each member 
(every few weeks she should go over these books in detail), as members 
are encouraged in good record keeping if the work is inspected 
frequently. : 

If the leader has difficulty in getting the members to bring their 
record books to the meetings, it may be a more satisfactory plan for 
her to keep all the books and have the girls make their records at each 
meeting. 

The Secretary’s Record Book, if properly kept, contains much 
valuable information about the club, and should be preserved carefully. 
The leader should go over the book with the secretary when the club 
is organized, and during the year should give the secretary help 
and inspiration in keeping her records up to date and in good form. At 
the close of the year the leader and club members should score the club 
(score card found on pages 29 and 30 of the Secretary’s Record Book). 
The leader should see that the book is completed and turned in to the 
county leader. 


INDIVIDUAL AND TEAM DEMONSTRATIONS 


Individual and team demonstrations should be included in the pro- 
gram of every club. Simple demonstrations given by the club leader or 
individual members, lasting from ten to fifteen minutes and dealing 
with one problem, such as setting the table or making whole wheat 


1925} ORGANIZATION AND Direction oF Foop Ciuss 5 


bread, will be most helpful in getting subject matter before the club 
and in developing leadership among the girls. Each member should 
be given a chance to take some part in the club program during the 
year, either thru work on committees, discussions, or demonstrations 
(individual or team). 

A public team demonstration is required at some time during the 
club year if the club is to receive a standard achievement seal. For this 
demonstration, a team of two members should be selected from those 
who have shown the greatest ability in demonstrating in club meetings. 








Fic. 1—A Meat Piranninc DemonstTrRATION GIVEN By ILLINOIS GIRLS 


An attractively arranged background makes for a high grade of work, and 
helps to convince parents of the importance and practical value of 4-H clubs in 
food projects. 


Frequently this public demonstration is given on Achievement Day. 
Some counties have had 4-H club teams demonstrate at Home Bureau 
or other group meetings. If a county contest is held to determine the 
representatives of the county at state events such as the state fair, 
members of this team will be prepared to compete with other club 
teams. 


JUDGING THE FINISHED PRODUCT 


Judging the finished product is a part of the work of each food 
project. The score card for each product should be carefully explained by 
the leader when the members are ready to begin the preparation of the 
product. This explanation may be given more thoroly by demonstrating 
the use of a score card. Practice in the use of score cards will tend to 
raise the standard of products prepared by encouraging the club mem- 


6 Circutar No. 300 [ August, 


ber to note results obtained in her own work. As soon as a problem, 
such, for example, as unshortened cake, has been taught, each member 
should bring to the next meeting a sample of a similar product which 
she has made. Each girl should score her own product, using the score 
card, which has been explained previously by the local leader. The 
leader should check the scores as each member finishes her work, and 
bring to the attention of the class any interesting or unusual problems. 
After a member learns to use the score card, she should score the 
products of others. Frequent practice of this kind should be given. 

A team demonstration on the judging of baked or canned products, 
included as a part of the Achievement Day program, may be used to 
fulfil one requirement for a standard achievement club. 





Fic. 2—A Team DEMONSTRATION ON THE JUDGING oF YEAST Breap 


Practice in judging with a score card will raise the standard of 
products by encouraging the club member to score results of her own work. 


A judging contest for members grouped in teams of two may be 
held at the last meeting of the club. It is customary for members to 
judge individually, the average of the scores of both team members 
making the. team score. After the members have handed in their 
papers, the leader should explain and give reasons for the placing of 
each class of products, in order to make the contest educational. Such 
a contest adds to the interest of the project. 


EXHIBITS 


Each local club should have an exhibit in its own community to 
which the mothers and friends of the club members should be invited. 
No member should be permitted to exhibit her products unless her 
record book is up to date. All products exhibited should be carefully | 


1925] ORGANIZATION AND Direction or Foop Criuss i, 


prepared for display. In most cases the local exhibits should be non- 
competitive, but if the products are to be judged and prizes are to be 
awarded, the premium list should be carefully prepared by the local 
leader with the assistance of the county leader. Ribbons or premiums 
should be given on the product alone, without consideration of the 
records. If so desired, separate premiums may be given on the record 
books. 

The club leader should encourage the members who have done 
the best work to send an exhibit of their best products to the county 
and state fairs. 


FINAL REPORTS 


If the record. has been well kept, the making of a summary report 
will be simple. ‘These summary reports should be prepared immediately 
after the work of the project 1s completed. No club member has 
finished her work until she has handed in her record book with the 
summary report properly made. 


CLUB CHAMPIONS 


From each local club there should be chosen as club champions 
one or two girls who have done unusually good work. The leader, alone 
or with the help of the club, will choose these outstanding girls on the 
following basis: 


OS PU hd 28S cc. 2k Ee a a re one 25 percent 
PIER OLE em REET ens sos rk ese we wee vo 5 0)s 25 percent 
Pee reeC ONO CPIVITUC INU CIUD pecs ue cs hese a Sey ce se bee 25 percent 
Bee COT ee TOMI a TENOLEs «ect on «cS back aoe d bal aes baie Sores 25 percent 

CFOS alcieg os a oe Se RE ee Arne re 100 percent 


Each champion will be required to make a written report of her 
experiences in club work. These stories, together with the champion’s 
record and summary reports and the recommendations of the local 
leader, should be submitted to the county leader for the selection of 
county champions. 

County champions are chosen by the county leader on the same 
basis upon which club champions are chosen. Club trips or special 
prizes are sometimes awarded to them. 


ACHIEVEMENT DAY 


Achievement Day is the day on which the completion of the work 
of the project is celebrated. The local achievement day should be a part 
of the program of meetings of each 4-H club. In most clubs it is held 
during August, September, or October. The type of program varies 
with the type of club. The program may include an exhibit, the secre- 
tary’s report, a few good reports of members, a team or individual 
demonstration, a talk by an adult, and recreation. 


8 Circutar No. 300 [ August, 


On this day achievement pins are awarded to those members who 
have completed the minimum requirements of the project, made an 
exhibit, and handed in a completed record book. If the club has earned 
an achievement seal, it also should be awarded at this time. Such a 
program held in the community presents an opportunity for the club 
members to show the results of their work and serves to interest 
parents in promoting 4-H education. 

In some places a county achievement day is held in October or 
November. At this time leaders and members from each club attend 
and participate in the program. A program may be arranged to include 
reports of club work and activities by local leaders and members, a 
noon luncheon, an exhibit, talk by an outside speaker, election of county 
officers, presentation of county awards, and group recreation. A pro- 
gram of this kind, which serves to build a stronger county 4-H club 
organization, might be included to advantage in the plan of work of 
each county. 


CLUB PINS 


Pins may be worn as the insignia of Illinois club members and 
leaders. A member who has enrolled and begun the work of her project 
is entitled to wear the silver membership pin. Every member should be 
encouraged to look forward to earning the enameled achievement pin, 
which may be worn by those who have completed the minimum require- 
ments of the project, made an exhibit, and handed in a completed record 
book. A leader is privileged to wear a leader’s pin as soon as her club 
is organized. 

Club pins are usually supplied by the Farm Bureau or Home 
Bureau under whose supervision the work is conducted. ‘They may be 
obtained at the following prices: membership pin, 5 cents; achievement 
DilyL/ canteen cader sym cents: 


CLUB MEETINGS 


4-H clubs carrying on food projects should meet every week or 
alternate weeks. Clubs which meet during only a few months may find 
it necessary to have some extra meetings in order to complete the 
minimum requirements. 

While the work of each year’s project usually takes from three to 
six months if meetings are held every two weeks, the rapidity with 
which the members complete their work will vary considerably. A 
year-round program should be planned if possible, for the most suc- 
cessful clubs are those which need not be reorganized each spring. 
4-H clubs in food projects meet only during the summer months for 
definite work. These clubs can retain the active interest of the mem- 
bers during the winter by meeting once a month for discussion and for 
social activities. 


1925] ORGANIZATION AND Direction oF Foop Ciuss o] 


At each meeting there should be a business session presided over 
by the officers, the presentation and discussion of problems, group work, 
and a period for recreation with games and songs. 

All the work of the project should be supervised by the club leader 
in so far as it is possible. It seems desirable in food club work to have 
the principles taught by discussion and by individual demonstration, 
either by the leader or by a member, at the club meetings. The mem- 
bers may then in the required home work apply the principles so 
learned. Leaders should request that samples of products prepared by 
the girls at home be brought to the following meeting, where they will 
be discussed and scored. 


THE FIRST CLUB MEETING 


When the initial membership is secured, a time and place should 
be set for the first meeting. The county club leader, in most cases, 
should take charge of this meeting. She should— 


1. Explain the plans and details of the working of the club and of 
the project. (Even tho this has been explained previously it should be 
reviewed at this time.) 

2. Preside during the election of a president, a vice-president, and 
a secretary-treasurer. 

3. Explain the duties of the secretary. These include the sending 
of a copy of the enrollment to the county leader, the keeping of the 
record of attendance, and the writing of the minutes of each meeting 
in the Secretary’s Record Book (supplied by the Home Economics 
Extension Service). 

4. Have the members choose a name for the club. 

5. Have them decide on a time and place of meeting. 

6. Have them adopt the constitution outlined in the Secretary’s 
Record Book or recommend the appointment of a committee to draft 
a simple constitution and by-laws to be presented at the next meeting. 

7. Recommend the appointment of a committee to make out a pro- 
gram of meetings for the year. 

8. Distribute and explain: (a) the manual to be used for the pro- 
ject in which the girls are enrolled, (b) the Home Making Record Book. 

9. Discuss the list of equipment needed. 

10. Make plans for the work of the next meeting. 

11. Have the members play one or two games and sing some club 
songs. 


PLANNING THE PROGRAM OF MEETINGS 


A well-planned program of meetings made at the beginning of a 
project will aid in making the club successful. This program may be 


10 Crrcutar No. 300 [August, 


made by the leader and the whole club if there are only a few members 
or by the leader and a program committee if the club is large. It should 
be so planned that the club will meet the requirements of a Standard 
Achievement Club. 

The following steps give one method which has been used success- 
fully in planning a program: , 

1. Secure from the county leader a list of the dates of such county 
events as the club tour, the picnic, the county fair or exhibit, and the 
county demonstration contest. There should be no conflict in dates 
between club and county events. 


2. Determine the date by which the work of the project should 
be completed and reports handed in. 

3. Set the dates of club meetings, as, for example, every Tuesday, 
or the first and third Wednesdays of the month. With the aid of a 
calendar, list the dates when the meetings will occur (this will avoid 
the loss of a meeting because of a holiday). 


4. List the dates when matters of organization will be considered, 
such as election of officers, approval of the program of meetings, mak- 
ing application for recognition as a standard club, handing in record 
books, and making application for an achievement seal. 


5. Plan the dates for local events, such as a picnic, a tour, the local 
achievement day, exhibit, and team demonstration. 


6. Set the dates on which certain problems are to be demonstrated 
in the club meetings, keeping in mind the requirements of the project. 


7. Set the dates for scoring the products. 


8. Determine how frequently the club wishes to have discussions 
relating to the work of the project. From the list of suggested topics 
given for each year’s work in the leaders’ literature, select those topics 
which are timely for discussion at the various meetings, or use topics 
suggested by the members or leaders. 


9. Determine the policy for assigning these topics, whether it shall 
be done at the first meeting or from meeting to meeting. 


10. Submit the program as planned to the club for approval or 
revision. 


11. Instruct the secretary to keep a copy of the approved program 
in her record book, and to send a copy to the county leader, who will 
forward it to the Home Economics Extension Service. It is probable that 
the county leader will want duplicate copies in order that she may have 
one for her own files. The application for recognition as a Standard 
Club, which will be found on page 25 in the Secretary’s Record Book, 
must also be filled out and sent to the county leader, together with a 
copy of the enrollment, in order that recognition of the club may be 
granted, 

Following is a suggested program of meetings: 


1925] ORGANIZATION AND Direction or Foop Ciuss 11 


A TYPICAL PROGRAM OF MEETINGS 


First Year Meal Planning and Preparation Club 
1925—Hancock County 


Wipe Awake Cuvus or Aprian, ILLINOIS 
>] 


Mrs. A. M. Shaw, Leader 


May 28—Business 


Organization (see First Club Meeting, page 9) 
Home work 
Keep list of foods eaten for breakfast, dinner, supper, and between 


meals for two consecutive days and bring to next meeting 
Bring record of correct weight and height to next meeting 


Recreation 


Games, music 
June 4—Business 


Meeting called to order by president 
Roll call 
Reading of minutes of last meeting 
Additions or corrections to minutes 
Old business” 
New business 
Adopt program of meetings 
Apply for charter (see page 25, Secretary’s Record Book) 


Discussion 
Report of home work done by each girl® 
Planning meals 

Demonstration and group work 


How to use the food habit score sheet 

Each member score own food habits the first time 
Each member prepare personal weight chart 

How to record weekly weighings 


Records 
Leaders explain— 
Keeping of Home Making Record Book 
Keeping of notebooks (see Home Work, page 15) 


Home work 


Plan and bring menus for two consecutive weeks. Hand to leader 
for correction 


Recreation® 
Games, music 


° 


June 18—Business 


Appoint committee to plan picnic 
Appoint committee to plan club activity to earn money for treasury 


1Up to this point the business procedure should be the same for each meeting; therefore only 
new business will be suggested in the following meetings. 

This should precede the discussion of special topics at each meeting. 

3Recreation should close the program for each meeting. 


12 Circutar No. 300 [ August, 


Discussion 

Review last lesson 

Planning meals (continued) 

Criticism of a menu for one day to illustrate proper use of food rules 
Demonstration 


Show by food pictures an ideal menu for a girl of club age for 
one day 


Records’ 


Record work for previous week in Home Making Record Book 
Record notes in notebook 
Plot weight on chart 

Home work 
Re-work menus for two weeks to be handed to leader 
Plan a picnic menu 

July 2—Business 

Plan demonstration for team 
Complete picnic plans 

Discussion 
Place of cereals in the diet 
Criticism of picnic menus, with choice of one to be used for club 

picnic 

Demonstration 
Cereal cookery 
Dishwashing 

Home work 


Prepare a cooked cereal 6 times as a breakfast or supper dish 
Wash dishes 2 times, improving method and making a time study 
of the operation 


July 10—Club picnic 
July 16—Business 


Select demonstration team and plan for training 
Complete plans for club activity to earn money for treasury 


Discussion 

Place of eggs in the diet 
Demonstration 

Egg cookery 
Home work 


Prepare eggs 4 times as a breakfast or main dish 
Wash dishes 2 times showing improvement in method and time con- 
sumed in the operation 


July 18—Club activity to raise money for treasury 
July 28—County demonstration contest 
July 30—Business 


Plan demonstration meal for club mothers and assign tasks for each 
member 


1The record keeping for each week should include the items listed here. 


1925] OrGANIZATION AND Direction or Foop Ciuss i 


Discussion 
Milk and cheese in the diet 


Demonstration 
Making a cream soup 


Home work 


Prepare milk dishes 3 times 
Prepare cheese dishes 4 times 
Wash dishes 2 times 


August 6—Business 
Plan exhibit and program for local achievement day 
Appoint committee to plan club exhibit at county fair 
Discussion and demonstration 
Table service and etiquette 


Home work 
Prepare and serve 3 breakfasts taken from corrected menus 
Prepare milk dishes 3 times 
Clean kitchen 3 times (after 3 meals) 


August 13—Business 
Complete plans for Achievement Day 
Complete plans for guest luncheon for mothers 
Discussion 
Fruits and vegetables in the diet 


Demonstration 
Vegetable salads and fruit salads 


Home work 


Prepare and serve 3 suppers taken from corrected menus 

Prepare fruit dishes 4 times 

Prepare vegetable dishes 4 times 

Wash dishes 2 times, making a final comparison of methods used 
and time saved 

Clean kitchen 3 times (after meals) 


August 20—Business 
Score the club (see score card, pages 29-30, Secretary’s Record Book) 


Discussion 
Summarize work of previous meetings, score food habits for last time, 
and complete weight chart 


Demonstration 
Guest luncheon for mothers 


Home work 
Prepare Home Making Record Book and notebook to be handed in 
August 27 


August 27—Local Achievement Day and Exhibit 


14 Circutar No. 300 [ August, 
II. SUGGESTIONS FOR LEADERS 


ARRANGEMENTS FOR CLUB MEETINGS 


Finding an adequate place for meetings and securing material for 
the demonstration of food principles at club meetings are some of the 
problems which arise in conducting a food project. 

Any kitchen equipped for home use and large enough to seat the 
girls is adequate for club meetings. A regular high school food lab- 
oratory may be used, but the home kitchen is often more practicable. 

Materials for individual or team demonstrations may be con- 
tributed either by the member at whose home the meeting is being held 
or by other members appointed to supply them. They may be pur- 
chased from a fund raised either by uniform assessment or by con- 
certed efforts of club members. The club group should decide on one 
of these methods. 


SECURING INTEREST AND COOPERATION 


The interest of the club member working on a food project may 
be kept by making an appeal to her from the standpoint of the rela- 
tion of food to her own health and to that of her family; allowing her 
to participate in an individual or team demonstration and to take the 
responsibility for the success of a meeting; and planning for her to 
exhibit her work at the local or county fair. Frequently the noon lunch 
in the rural school offers an opportunity for the trained girl to put 
her knowledge into practice. Each member will perhaps assume the 
responsibility of promoting the hot school lunch in the community in 
which she belongs. 

Since the work of the food projects is done in the home kitchen, 
the mother of each club girl should be invited to a meeting in order that 
she may grasp the significance and purposes of the project. Misunder- 
standing on the part of parents is largely the cause of the girls not being 
allowed to practice in the home kitchen. 


GROUP TEACHING 


The leader should give from ten to fifteen minutes to group teach- 
ing at the beginning of each meeting. A discussion of the principles in- 
volved in the work of that meeting should be presented, in such a way 
that the girls will not only get the information they need for a particular 
problem but will be stimulated to think and to form judgments for 
themselves. The preceding lessons should be reviewed in so far as they 
are related to the work in hand. 


1925] ORGANIZATION AND Direction oF Foop Ciuss 15 


SUBJECT MATTER PRESENTATION 


Subject matter to be presented to the club group should be thoroly 
understood and well organized by the leader to insure clearness in 
presenting it to the club group. The leader should plan her lessons in 
advance, using the suggestions and references given in this circular. The 
lecture-demonstration method seems best suited for the teaching of 


foods. 


GROUP WORK 


Each girl should participate in the meeting. his may be done by 
taking part in discussion, judging her own or other products made at 





Fic. 3.—Attuo It Is Seconpary To THE Foop Proyecr on WuicH THE CLUB 
Is Workinc, Recreation SuHoutp Have a Part in Eacu MEETING 


home and brought to the meeting, calculating cost of recipes, exchanging 
experiences on the problems assigned for home work, and keeping the 


Home Making Record Book. 


HOME WORK 


The actual work required in a food project should be done at home. 
The group should be given a definite amount of work to be accom- 
plished during the interval between meetings. Samples of the products 
baked, prepared, or preserved should be brought to the meeting to be 
scored and results discussed by the group. The home assignment 
should be made, taking into consideration the work as outlined by the 
club in the program of meetings (page 11). Home work should be 
recorded in the Home Making Record Book and checked by the leader. 


16 Circutar No. 300 [ August, 


Notebooks may be kept to supplement the work of any food 
project. ‘These books may contain: (1) notes taken on discussions 
given by the leader; (2) results of individual or team demonstrations 
on problems relating to each lesson; (3) plans for the meals of a day 
or a longer period; (4) additional or new recipes used by the member 
with cost of each per serving. 


RECREATION 


Recreation should be a part of each club meeting. Games and 
discussions on music and books are planned for this purpose. The 
leader should obtain outlines and literature for recreation from the 
county Home or Farm Bureau office. 


1925] ORGANIZATION AND Direction oF Foop C.iuss 17 


III. FOOD PROJECTS 
MEAL PLANNING AND PREPARATION 
Purpose of Project 


The purpose of the meal planning and preparation club is to 
maintain the health of the family by teaching the members to improve 
home practices in the choice and preparation of foods. 


First Year 
At the end of the first year each 4-H club member should know 
and should be able to demonstrate the following: 
1. How to plan meals for a day or a week as a unit. 
. How to plan meals using the food rules. 
. How to use food habit score card. 


WD 


. How to weigh and measure height to compare with height- 
weight-age table. 


5. How to chart periodic weight. 

6. How to plan meals, utilizing materials at hand. 

7. How to plan, prepare, and serve breakfasts and suppers. 
8. How to plan, prepare, and serve a club picnic. 

9. How to measure materials accurately. 
10. How to care for perishable food. 
11. How to proceed in preparing a meal. 
12. How to season food properly. 
13. How to prepare and serve beverages. 


14. The underlying principles in cooking milk, cheese, eggs, 
cereals, fruits, and vegetables. 


15. How to select, suitable utensils for food preparation. 

16. How to select and use simple table equipment. 

17. How to serve foods at proper temperatures. 

18. How to make the table and food attractive. 

19. How to use good table etiquette. 

20. How to clear a table correctly. 

21. How to wash dishes and utensils. 

22. How to put away table linen and keep it in proper order. 


23. How to put away dishes and cooking utensils and keep 
them in order. 


24. How to clean the kitchen after a meal. 
25. How to take care of dish cloths and towels. 


Circutar No. 300 [ August, 


Second Year 


In addition to the work covered in the first year meal planning 
project, each 4-H club member should know and should be able to 
demonstrate— 


1. How to plan meals suitable for the seasons. 

. How to plan, prepare, and serve simple dinners. 
. How to plan refreshments for special occasions. 
. How to plan, prepare, and pack a school lunch. 
How to plan utilization of left-overs. 


. The underlying principles in cooking milk, eggs, cheese, 
meat, cereals, fruits, and vegetables. 


. How to prepare and serve desserts. 
. How to prepare and serve fruit and vegetable salads. 


LO OOF I 


. How to arrange kitchen equipment for convenience. 
10. How to care for garbage. 


Minimum Requirements for the Meal Planning and Preparation Club 


First Year 


Each 4-H club member should— 


Its 


ee) 


Write menus for 2 consecutive weeks to be handed to club 
leader. 


. Prepare and serve 3 breakfasts and 3 suppers taken from 


menus as planned above. 


. Plan and assist with preparation and serving of one 4-H club 


picnic. 


. Prepare the following dishes for the required or other meals: 


a. Cereals 6 times, as a breakfast cereal, dessert, or main dish. 

b. Egg dishes 4 times, as a breakfast or main dish. 

c. Milk dishes 6 times, as a creamed vegetable, soup, dessert, 
or main dish. 

d. Cheese dishes 4 times, as a salad or main dish. 


e. Fruit and vegetables 4 times each as supper or breakfast 
dishes. 


. Wash dishes 8 times. 
. Use food habit score card and keep weekly record of weight 


during the project. 


. Keep a record of the kind of dishes prepared and the number of 


servings from each dish. 


. Make an exhibit. 


. Hand in a completed record book to local or county club leader. 


1925] 


ORGANIZATION AND Direction oF Foop Criuss 19 


Second Year 


Each 4-H club member should— 


i 


ne 
eg 


Write menus for 2 consecutive weeks during the summer and 
for 2 consecutive weeks during the winter. 


. Prepare and serve 5 dinners taken from menus as planned 


above. 


. Plan and assist with the preparation and serving of one 4-H 


club party and one afternoon tea. 


. Plan school lunch for district school for 3 weeks, giving one dish 


to be prepared at school and a supplementary lunch to be 
brought from home. 


. Plan rearrangement of kitchen to facilitate ease in food 


preparation, 


. Prepare the following dishes for the required or other meals: 


a. Meat 4 times in 4 different ways. 

b. Fruits 6 times, as a salad or dessert. 

c. Vegetables 6 times, buttered or creamed, salad, or soup. 
d. Desserts 6 times, as a pudding, custard, fruit, or pastry. 


. Wash dishes 8 times. 
. Use food habit score card and keep weekly record of weight 


during the project. 


. Keep record of number and kind of meals served. 


10. 


Keep record of kinds of dishes prepared and the number of 
servings from each dish. 


Make an exhibit. 


Hand in completed’ record book to local or county club leader. 


Subjects for Discussion for Meal Planning and Preparation Clubs 


First Year 


I. How to plan meals by the day and by the week 


Basis for planning—food rules 

Skeleton plan for each meal 

Necessity for variety in texture and flavor 
Marketing suggestions 


II. Necessity for careful planning of meals 


Relation of food to health (maintenance of positive health) 
Value of milk, fruit, and vegetables 
Economy of planning 


III. Cereals 


How to buy cereals 


20 


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WA 


Vi 


VIII. 


ME. 


LB 


LAS 


Circutar No. 300 [ August, 


Value in diet 
Preparation as breakfast and supper dishes 


Eggs 
Preservation 


Value in diet 
Preparation as breakfast or supper dishes 


. Milk and cheese 


Care of milk during and after milking 
Value in diet 
Preparation as breakfast and supper dishes 


Fruits and vegetables 

Selection 

Value in diet 

Preparation 

Variety in ways of serving 
Table service 

Setting table 

Meal service 

Table etiquette 


Picnic food 


Suitable combinations and quantity 
Best methods of preparing, packing, and serving 


Second Year 


. Planning dinner 


Basis for planning 
Skeleton plan for dinner 
Necessity for variety in texture and flavor 


The kitchen 


Arrangement of equipment to save labor 
Care of kitchen 


Meats 
Selection 
Value in diet 
Preparation 
Care and use of left-overs 


Vegetables and fruits 
Selection 
Value in diet 
Preparation 
Variety in ways of serving 


1925] ORGANIZATION AND Direction or Foop Ciuss 21 


V. Desserts 
Choice in relation to menu for day and members in the 
family 
Importance of desserts containing fruit or milk 
Use of left-overs 


VI. Serving the dinner 
Setting the table 
Types of service 
VII. Refreshments for an afternoon tea or party 


. Suitable combinations considering guests and time of day 
Ways of serving a tea 
Ways of serving a 4-H club party 


VIII. The school lunch 


Place of the lunch in the meals for the day 
Value of a hot dish 

Preparing and serving 

Necessary equipment for serving a hot dish 


BREAD MAKING 

Purpose of Project 
The purpose of bread clubs is to teach club members to bake 
light, palatable, and easily digested bread, and to know its place in the 
diet. Each 4-H club member should know and should be able to 


demonstrate— 


1. How to recognize types of flour suitable for making yeast bread 
and quick bread. 


2. How to select proper equipment for baking yeast bread and quick 


bread. 
3. How to measure food materials accurately. 


4. How to recognize desirable qualities in the finished product 
and score them. 


5. Correct habits of personal cleanliness in handling food and 
equipment. 
6. How to prepare leavened mixtures. 


SI 


. Proper temperatures for baking leavened mixtures. 
8. How to study and judge a recipe 


Correctness of proportions 
Methods of combining materials 
Time and temperature for baking 
Tests when done 

Standard for the product 

Care of finished product 


22 


14. 
Le. 
16. 
Ln 
18. 


Circutar No. 300 [ August, 


Nutritive value 

Place with other foods on a menu 
Number of servings 

Cost of recipe 


. How to make a desirable product using whole wheat or graham 


flour. 


. When it is desirable to do home baking for the family. 
. How to select standard brands of ingredients used in bread 


making. 


. How to care for ingredients used in bread making. 


ek 


How to minimize energy and time expended in preparation of 
gy P prep 
products by systematic arrangement of materials and equip- 
ment. 


Simple oven tests. 

How to use thermometer for baking. 
Successful variations of a standard recipe. 
How to utilize left-overs. 

How to judge yeast bread and quick bread. 


Minimum Requirements for the Bread Club 


Each 4-H club member should— 


Ls 
Zi 


a eae SS BAS 


Bake 12 batches of quick bread, including 4 types. 


Bake 6 bakings of yeast bread, using whole wheat or graham 
flour twice and milk every time. 


. Keep a record of the kinds and amounts of products baked. 
. Make an exhibit of baked products. 
. Hand in a completed record book to the local leader or county 


leader. 


In addition to the minimum requirements, the club should study 
the relationship of food to health, with special emphasis on the place of 


bread 


in the diet. If the club so desires, the minimum requirements 


may be increased. 


iE 


Subjects for Discussion for Bread Clubs 


Place of bread in the diet 
Food value of bread 
Value of bread made with milk 
The kinds of food which should accompany bread to make a 
satisfactory diet 


II. Equipment for bread making 


Standard’ equipment 
Labor-saving equipment 


1925] ORGANIZATION AND Direction oF Foop CLuss Zs 


III. Hard and soft wheat flours 
Comparison of the two as to texture and color. Tests used 
in discriminating between the two 
Uses for each type 
Characteristics and care of whole wheat and graham flour 
Value of coarse flours in the diet 
IV. Leavening agents for quick breads 
Types of baking powder 
Use of soda with sour milk and molasses 
Proportions 
V. Yeast in bread making 
Conditions necessary for development of yeast in bread 
making 
Effect of temperature on bread making 
VI. Judging yeast bread and quick bread 


Use of score card 


VII. Variations of yeast breads 
Making of Parker House rolls, or hot cross buns 


VIII. Variations of quick breads 
Making of graham muffins, fruit muffins 
Making of short cake 


BAKING 
Purpose of Project 


The purpose of baking clubs is to teach club members to make 
light, wholesome, and digestible products and to know the place of 
desserts in the diet. In addition to the work listed under the bread 
project (page 21) each 4-H club member should know and be able to 
demonstrate— 

1. How to increase or decrease a recipe to meet family needs. 

2. In what recipes oils and butter substitutes may be used. 

3. How to vary standard pastry recipes to include maximum 

amount of fruit and milk. 

4. How to judge when it is practical to use commercially baked 

products. 

5. Place of all pastry products on the menu, with particular atten- 

tion to children’s diet. 

6. How to judge cakes, cookies, and pies. 

Minimum Requirements for the Baking Club 
Each 4-H club member should— 
1. Make 10 cakes, including shortened and unshortened. 


24 Crrcutar No. 300 [ dugust, 


. Bake 4 batches of cookies, including drop and rolled.’ 

. Bake 4 pies, including one-crust and two-crust. 

. Make 2 puddings, including one using left-overs. 

. Keep a record of the kinds and amounts of products baked. 

. Make an exhibit of baked products. . 

. Hand in a completed record book to the local or county leader. 


=) ON Ut ee A 


In addition to the minimum requirements, the club should study 
the relationship of food to health, with special emphasis on the place of 
desserts in the diet. If the club so desires, the minimum requirements 
may be increased. 


Subjects for Discussion in Baking Clubs 


I. Desserts, their place in the diet 
Choice in relation to menu of day 
Desserts for children 
II. Fruit desserts and milk desserts 
Place in plan of meals for day 
Variations, including use of gelatin 
III. Comparisons of flours for use in making bread and pastry 
Characteristics of hard and soft wheat flour with tests 
Processes used in manufacture of flour with reasons for each 
IV. Leavening agents used in desserts 
Kinds of leavening agents used 
Characteristics of each 
Effect upon finished products of method of combining leaven- 
ing agents with other ingredients 
V. Baking of desserts 


Oven temperatures for baking 
Use of thermometer and indicator 
Simple oven tests 

Simple methods of heat control 


VI. Judging 
Use of score cards for judging baked products 
VII. Cake making 


Methods of mixing 

Variations of standard recipes 
Cookies as a variation of cake making 
Baking 


Cooling 


1925] ORGANIZATION AND Direction or Foop Ciuss 25 


VIII. Pastry 


Standard proportions 

Methods of mixing 

Manipulation of dough 

Kinds of pie best to use in planning meals 


FOOD PRESERVATION 
Purpose of Project 


The purposes of food preservation clubs are to teach club members 
to preserve fruits, vegetables, and eggs; to use the most suitable method 
of canning; and to make a family budget for canned products. 


First Year 


At the end of the first year each 4-H club member should know 
and should be able to demonstrate— 


1. How to protect foods from molds and bacteria. 
. How to sterilize foods. 
. Causes for and prevention of spoiling of food. 


Se W bo 


. How to observe personal cleanliness in handling food and 
equipment. 

. How to care for canned fruit and vegetables in the home. 

. How to can available products at reasonable prices. 

. How to preserve eggs. 

. How to select suitable equipment for canning. 


Vey, Jee) Lie, am 


. How to judge finished products. 


10. How to care for fresh fruits and vegetables in the home for 
varying lengths of time. 


11. How to plan procedure and manipulation of equipment and 
materials to save time and energy. : 


12. How to select the best brands of commercially canned products. 


Second Year 


In addition to the work covered in the first year food preservation 
project, each 4-H club member should know and should be able to 
demonstrate— 


1. How to plan menus to include canned products. 


2. How to determine amount of food to preserve for family for 
one season. 


How to test fruits to determine the presence of pectin and acid. 
How to make pickles, jam, jellies. | 
How to preserve products using various methods. 


Ce eS 


How to judge finished product. 


26 


Circutar No. 300 [ August, 


Minimum Requirements for Food Preservation Clubs 


First Year 


Each 4-H club member should— 


I 


COND MM HW ND 


1s 


dG 


IV. 


VI. 


Learn methods of canning and can at least 30 quarts, including 
3 fruits and 3 vegetables. 


. Learn to preserve eggs in water glass, using this method to keep 


at least 5 dozen eggs for winter use. 


. Keep a record of the kinds and amounts of products preserved. 
. Make an exhibit of preserved products. 
. Hand in a completed record book to the local or county leader. 


Second Year 


. Can at least 30 quarts of fruits, vegetables, and meats. 
. Make at least 10 glasses of jelly. 

. Make at least 5 pints of jam or preserves. 

. Make at least 5 quarts of pickles. 


Make a canning budget for family. 


. Keep a record of kinds and amounts of products preserved. 
. Make an exhibit of preserved products. . | 
. Hand in a completed record book to the local or county leader. 


Subjects for Discussion for Food Preservation Clubs 


First Year 


. Reasons for preserving food 


Conservation of surplus 

Variety in diet thruout year 
Methods of canning 

Advantages of each 


Types of canners 
Pressure cooker 
Steamer 
Hot water bath 


Small equipment and tests for quality 


Tin cans 
Jars 
Rubbers 


. Steps in canning 


Canning for exhibit and for home use 


1925] 


VIL. 
VIII. 


Li 
Laue 


Ly 


ORGANIZATION AND Direction oF Foop CLuss 27 


How to label and store canned products 


Judging of canned products 


Second Year 


. Types of spoilage in canned products; cause and prevention 


Fermentation 
Putrefaction 
Flat sour 
Botulinus 


Jelly making properties of fruits 


Pectin 


Tests for pectin 
How to supply pectin 


Jam and fruit butter 
Use of by-products from jelly making 


. Pickling as a form of food preservation 

WA 
VII. 
ViTT 


Meat canning 
Canning budget 
Judging contest 


28 Circutar No. 300 


LIST OF LITERATURE AVAILABLE 


(From Home Economics Extension Service, University of Illinois, 


Urbana, Illinois) 


For Organization 


Enrollment blank 
Secretary's Record Book 
Song Book 

Manual of Play and Games 


For Work of the Food Projects 
Home Making Record Book 


Meal Planning and Preparation Manual 

Bread Club Manual 

Baking Club Manual 

Fats and Oils in Cookery: Cooking Temperatures 

Some Points in the Making and Judging of Bread 
Suggestions for Making Jelly, Jam, Butter, and Marmalade 


Farmers’ Bulletins, U. S. Department of Agriculture (see mimeographed circulae 


“How to Use Materature for Girls’ 4-H Clubs’) 
Books That May Be Helpful 


Feeding the Family (revised edition), Rose.’ Macmillan Company, Chicago 
Food Facts for Every Day, Florence Winchell. J. B. Lippincott & Company, 
Chicago 


Newer Knowledge of Nutrition (revised edition), McCollum. Macmillan Company 
Boston Cooking School Cook Book (revised), Fannie M. Farmer. Little, Brown & 


Company, Boston 
Food Products (revised edition), Sherman. Macmillan Company, Chicago 


Food Planning and Preparation, Mabel T. Wellman. J. B. Lippincott & Company, 


Chicago 


Printed in furtherance of the Agricultural Extension Act passed by Congress May 8, 1914. 
H. W. Mumrorp, Director 


Lithomount 
Pamphlet 
Binder 
Gaylord Bros. 
Makers 


Syracuse, N. Y. 
PAT. JAN 21, 1908 





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